Spices have been used for many purposes for thousands of years. Egyptian papyri dating back as far as 2800 B.C.,
identify several spices native to the Middle and Far East, that were used by ruling and priestly classes for
therapeutic, cosmetic, medicinal, ritualistic, and culinary purposes.

By 300 A.D. the Romans were regularly importing spices for use as perfume, medicine, preservatives and ingredients from China and India via long, difficult caravan
journeys over land and sea. Spices were extremely expensive and unavailable to all but the wealthiest of citizens.

After the fall of Rome, in the 2nd half of the 5th Century A.D., much of the land route through Europe fell prey to bandits. In 1453, after the fall of Constantinople, the spice routes through the Middle East were controlled by the Ottoman Turks. Spice costs soared and economies based upon the spice trade, such as that of Venice, were at risk.

By that time, highly spiced food became the norm, especially in wealthy households. So, in part to maintain their culinary norm, the Europeans set out to break the Ottoman Turk monopoly. These efforts lead to Columbus' discovery of the Americas and Vasco De Gamas' discovery of the sea route to India. Although the New World contained none of the spices for which Columbus was searching, it did provide many previously unknown foods and flavourings that changed European tables forever. Those foods and flavourings include
chillies, tomatoes, vanilla, potatoes, and chocolate.

Formation of the Dutch East India Company in 1602 marked the start of the Dutch colonial empire and made spices available to the growing European middle class. The transportation and cultivation of spice plants eventually weakened the once-powerful trading companies, until by the 19th Century no European country could
monopolize trade. Therefore prices fell dramatically. Essentially making spices affordable for all.

Difference Between Herbs and Spices

Herbs and spices are used as flavourings for various foods.

Herbs refer to the large group of plants whose leaves, stems or flowers are used to add flavour to other foods. Most herbs are available both fresh and dried, but because drying alters the flavour, fresh is
preferred.

Spices on the other hand, are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates. Spices are most always used in their dried form, and can be purchased whole or ground.

Some plants, for example Dill, can be used as both an herb (its leaves) and as a spice (its seeds)

CHILLIES (including PAPRIKA, CHILE PEPPERS, AND CAYENNE, are members of the CAPSICUM plant family)

various shapes, sizes, and a wide range of flavours, from sweet to extremely hot

see each individual spice for uses

CAYENNEPAPRIKACHILE POWDERSCRUSHED CHILES

CAYENNE- ground blend of several particularly hot types of dried red chile peppers, extremely hot and pungent, bright orange-red in colourPAPRIKA- a.k.a. HUNGARIAN PEPPER- flavour ranges from sweet to pungent and the aroma is distinctive and strongCHILE POWDERS- range in flavour from sweet and mild to extremely hot and pungentCRUSHED
CHILLIES- a.k.a. CHILE FLAKES- blended from dry coarsely crushed
chillis and tend to be quite hot

CAYENNE- curries, stir-frys, mexican sauses, bbq prawns, hot noodle or rice soups, tomatoe dishesPAPRIKA- essential to many Spanish and eastern European dishesCHILE POWDERS- finest, purest chilie powders come from dried chilies that have been roasted, ground and sieved. Commercial chilli powder, and American invention, is actually a combination of spices (oregano, cumin, garlic, onion, and others), and is intended for use in Mexican dishes.CRUSHED CHILES- used in sauces and meat dishes

CINNAMON

tastes similiar to CASSIA but a bit stronger. CASSIA is a cousin to cinnamon and has a less cinnamon flavour

pastries and sweets, lamb and spicy dishes

CLOVES

pungent with a sweet, astringent aroma

desserts, meat dishes, preserves and liquors

CORRIANDER (seeds from the CILANTRO plant)

distinctive, sweet, spicy flavour and a strong aroma. Though they come from the CILANTRO plant, they may NOT be substituted for one another

Indian cuisine, and pickling mixtures

CUMIN

powdery, earthy flavour and tends to dominate the flavour of dishes in which it is used

should be orange in colour not yellow, with a strong aroma, and bitter honeylike taste

fish and shellfish, rice, baked chicken

SESAME SEEDS

mild nutty flavour

used in breads, pastries, some candies, and as a garnish

TUMERIC (a.k.a. INDIAN SAFFRON)

distinctive and strong flavour and should NOT be used as a substitue for SAFFRON.

Due to being yellow in colour, it is often used as a food colouring and dye. It is also a traditional ingredient in Indian curries, to which it imparts its colour and flavour.

SPICE BLEND CHART WITH FLAVOURS AND USES

BLEND

SPICES IN BLEND

USES

CHINESE FIVE-SPICE POWDER

combination of pepper, star anise, cloves, cimmamon and fennel seed

Chinese and Vietnamese foods, excellent with pork

CURRY

European invention which probably took its name from the Tamil word kari meaning sauce. black pepper, cinnamon, cloves, coriander, cumin, ginger, mace, and tumeric. Some are mild and sweet (Bombay or Chinese style) while others are hot and pungent (Madras style)

Since it was mentioned several times above, here is the proper way to make a BOUQUET GARNI and SACHET:
Bouquet garni is a selection of herbs (usually fresh) and vegetables tied into a bundle with twine. A standard
bouquet consists of parsley stems, celery, thyme, leeks, and carrots.
A sachet (a.k.a. sachet d'epices) is made by tying seasonings together in cheesecloth. A standard sachet consists of peppercorns, parsley stems, thyme, cloves and garlic.
Bouquets and sachets are used to add flavours in such a way that the ingredients may be easily removed once the proper flavour has been achieved.